Szechuan String Beans

You on for Szechuan?

Back in the day, when I was younger and slightly less… distinguished-looking, I was courting a fine little scientist. I combed my hair, pulled out my best dance moves—which, if I’m honest, is just me flailing my arms and legs around like a confused legume in a studio apartment kitchenette. Some birds flutter their feathers, flop around, and make weird noises to impress a mate. Replace the feathers with a wok and some sizzling beans, and, well… birds of a feather, I guess. One of my early aerial maneuvers? Szechuan String Beans. No joke—her feels were these meals.

Is my preparation traditional? Not exactly. I mean, I had to buy the groceries, prep the food, and even after eating it, we had to wait for it to settle. Also, I don’t deep-fry the beans. I trim ‘em, steam ‘em, and then stir-fry ‘em to blistered perfection.

Is it just me, or is it getting steamy in here?

It’s a lovely dish. Open your heart—and more importantly, your mouth (and, you know, your wallet). Wait, that doesn’t sound right. Anyway, it’s a lovely dish.

It’s on, Szechuan!